Credit: Salar Abduaziz
This dish pays tribute to Shingo Akikuni’s deep reverence for Japanese technique and seasonality. A modern take on a classic preparation, this version of grilled eel kabayaki uses pre-filleted unagi and a homemade tare—sweet soy glaze—for a richly caramelized finish. Whether grilled over charcoal or crisped under a broiler, the result is savory, smoky, and unmistakably satisfying.
How to make Grilled Eel Kabayaki with Unagi Sauce
01.
Make the Unagi Sauce (Tare)
- Combine mirin, sake, soy sauce, and sansho pepper in a saucepan.
- Bring to a gentle simmer over medium-low heat.
- Reduce for 15–20 minutes, or until slightly thickened.
- Optional: Save leftover tare and reuse it to deepen the flavor over time.
- Storage: Refrigerate in a sealed jar for up to 2 weeks.
02.
Prep the Eel
If using fresh eel:
- Pour warm water (60–70°C / 140–160°F) over the skin side to remove slime.
- Trim off any small fins.
- Gently poke the skin with a skewer or toothpick to prevent puffing.
If using frozen eel:
- Thaw completely.
- Rinse with sake to freshen.
- Pat dry with paper towels.
Seasoning:
– Lightly sprinkle both sides with kosher salt.
– Lightly spray or brush both sides with sake to tenderize.
03.
Cook the Eel
- Heat a charcoal or gas grill to medium-high.
- Place the eel skin side down and grill until crisp, about 4–5 minutes.
- Flip and baste the meat side with unagi sauce. Grill for 2–3 more minutes.
- Repeat 2–3 times, basting until glossy and caramelized.
- Finish with a final flip to the skin side for added crispness.
04.
Cook the Eel (ALT)
- Preheat broiler to high and position rack 15 cm (6 in) from heat.
- Line a baking sheet with foil and place eel skin side down.
- Broil for 5–6 minutes or until the skin crisps.
- Flip and baste the meat side with sauce; broil for 3 more minutes.
- Repeat 2 more times until glazed and caramelized.
